I’d happily dress in a “bobs big boy” costume if they let me ride the train and cook for the crew
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Regarding cooking on steam locomotives, back in my Dry Gulch RR days at Hershey Park, I would use Tink to warm my supper. Mamma was concerned that I wasn’t getting enough warm meals, so she taught me how to cook. I would precook my supper, usually the night before. Nothing fancy, usually just a hamburger or hot dogs, but better than PB&J. The sandwich would be wrapped in foil and kept cold in some kind of lunchbox.
Before I went to supper, I would take the foil-wrapped sandwich and put it on the back-head of the boiler. Take a trip, turn the sandwich over, and take another trip. AHhhhhhhhhhhhhh! Just Right!!
Best, David Meashey
Ok…I’ll bite…no pun intended…WTF is that??
A baked LGBTrain with mouse turds and trails on top?
Dear food adventurers,
WARNING- this post contains shellfish 
I’ve just come back from helping a mate at Marion Bay on the coast of South Australia and as there is only one way to come back from the York peninsula and that’s with a sack of Coffin Bay oysters.
These may actually be the best oysters on the planet. Now, while some of you will be bound to argue that the oysters of the Rocky Mountains are the utmost, let me wax on lyrically…
Coffin Bay Oysters: Oceanic Elegance
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First Taste: From the moment we pried open the shells, we were greeted with the unmistakable aroma of the sea. The taste? Pure oceanic bliss—a burst of salty seawater followed by a sweet, buttery finish that lingered on our tongues.
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Texture: These oysters were silky smooth and melted in our mouths, leaving us craving more.
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Perfect Pairing: A squeeze of lemon, a splash of mignonette sauce, or as grilled Kilpatrick style.
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That is an “independence roll”. My salute to sushi and fourth of July. Smoked salmon, cream cheese, cucumber, Avocado, Sriracha mayo. Then of course I dyed the rice red and blue and left some white.
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I dont like most shellfish. I cant stand oysters. I admit it is 100% a sight and texture thing. Its like eating salty snot.
I will tolerate scallops. But I dont eat muscles, clams, or oysters.
But I have to admit I said I would never eat escargot but tried it on my cruise and it was delightful. And I never said I’d eat raw fish and now I eat sashimi. So who knows.
Doesn’t keeping your mind open to trying new things sometimes lead to amazingly fun foods? Paddestoel Mussels and Oysters Kilpatrick were game changers for me. Musubi was a game changer on spam for Herself.
I had put scallops and clams on the “Meh List” until I was in Nova Scotia Canada one summer. Interestingly scallops from Australasia are still meh… but now we get Costco scallops from Nova Scotia.
And Isn’t it funny, some of the stuff we absolutely hated when we younger, actually isn’t as bad as we thought (mostly)?
You made me think about what I have changed my mind on over the years… these are no longer on my “nope list”:
- maple syrup sugar
- marmalade
- tonic water
- beer, sours, stouts
- pretzels
- eggs poached
- grapefruit
- dark chocolate (white is still off my list)
- mouldy cheese (blue, Camembert, etc.)
- grits (I’ll qualify that they can’t be plain it must be “grits with…”)
- Brussel sprouts, beetroot and asparagus
- biscuits and gravy but only in the southern USA.
I still have a “qualified nope list” too…
As for your Rocky Mountain Oysters Devon, I might give them another go… but only if I can follow Muellers Law and say “You First!” I’m pretty sure what I had were deep fried battered rubber bands.
Brains still off the list due to my dread fear of Mad Cow Disease and Kuru, but I’m open to removing it from my “nope list” if I get caught up in the Zombie Apocalypse. 
Thats a hard “No” for me. As a manly man eating another male’s testicle, even a cows, is just wrong. I dont see woman eating cow utters.
I have already said I dont do innerds. I have a pretty open mind but some things I can’t get over, at least as of now.
Fish is an amazing turnaround. I swore id never ear fish. I was raised on pan fried planter trout. A planter trout is a trout raised in a hatchery and dumped in a lake that is far too warm for the salmonid species. Yuck. We would catch them and my mom would fry them in a pan full of oil heads, skin, tails and all. Its just yuck. Flash forward to today and I love fish once I learned to cook them. Including salmonids (trout and salmon). But I also now eat all fish. Its funny because my dad hated fish also for the same reason until I started cooking it. Then he asked if I could find a polite way to teach my mom how to cook fish.
For what it’s worth, while roving about Hong Kong with another expatriate, this seasoned gentleman informed me that, in that corner of the world, pigs uterus is served to women post partem. We had both been discussing our experiences with the time tested game of “What Will the Foreigner Eat?”
Eric
Adelaide is famous for its late-night “pie floater,” a unique dish traditionally bought from a pie cart and eaten standing up. This dish consists of a beef pie (similar to a pot pie but without visible vegetables) floated in a bowl of pea soup, topped with a dab of ketchup and sometimes a dash of Worcestershire sauce.
Like a good kebab, the flavor of a pie floater is said to be particularly appreciated after a night of drinking. Unfortunately, the consumption of pie floaters is declining due to the city’s restrictions on late night pie carts. But it has been kept alive at a number of bakeries and can be eaten during daylight hours when sober and when your eyesight is better focused.
For more on the history of the pie floater, you can visit the History of the Pie Floater.
@Eric_Mueller Eric now that I’ve taken the Musubi challenge, I feel the need to reciprocate. It’s can be a very simple recipe or made from scratch.
Are you up for a pie floater? I’ll tell you how you can get the kids to eat it too, if they’re in to gory names 
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Bill;
I grew up in Pennsylvania Dutch country. My Aunt Ginger once made me a stuffed pig’s stomach. Sounds awful, but it really tasted pretty good. I suppose even plain folks have some outlandish eats.
Best, David Meashey
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We used to fight over Hawg Maw in this house Dave!!
Dave, was it called haggis as well?
Yes, kinda …haggis is pretty much about the same.
Bill;
Rooster is correct, the other name is Hawg Maw. It’s similar to haggis, but pig instead of sheep. At least that way one does not feel sheepish after eating it.
Segway to fun trivia. Oil cups and oiler fill pots were called “tallow pots” because melted sheep’s fat was used for lubricant before petroleum was used for that task on steam locomotives. Today there is still some tallow blended into steam cylinder oil.
Best, David Meashey
CINCHOUSE has absolute authority in the kitchen. I have raised your challenge with her.
Eric
That sounds every bit as tasty as baluts, a traditional dish in the Philippines and nearby. My granddad told me about eating them when I was a kid, and it was tough to hold my cookies.
This popped up on today’s “feed” and I thought I’d pass this along as a new SPAM convert, and encourage anyone with a 3D printer, to make a Musubi mould and take the Mueller challenge.
Speaking of Spam, Budae Jjigae is surprisingly good considering the ingredients.
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Fascinating. My wife won’t touch it (she’s vegan, and even if she wasn’t…), so I’d need to fetch (or Amazon) it with a consumption schedule in mind. Which is getting nearer…
Nice related article referred to by that one Bill. I’m thinking jalapeno, or bacon-drenched-in-bourbon.*
*The bacon version. Just add bourbon.
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